I can see how this recipe could be adapted to use up all the upcoming leftover Easter candy that we are all about to have next week. Maybe nothing terribly soft, but definitely some of the crunchier chocolate candies. I had a lot of fun working with the little Butterfingers, and luckily I found a 10 oz. package in the candy aisle of unwrapped miniature Butterfingers, so a lot of the breakdown work was done for me!
Original recipe is here: http://www.plainchicken.com/2010/08/butterfinger-cookies.html
What You Need
½ cup butter, softened
¾ cup sugar
¾ cup brown sugar
2 egg whites
1 ¼ cups chunky peanut butter (or smooth)
2 tsp vanilla
1 cup all-purpose flour
½ tsp baking soda
¼ tsp salt
5 (2.1 ounce) Butterfinger candy bars, chopped
And Here’s What You Do
1. Preheat oven to 350. 2. Cream together the butter and sugars. Add in the egg whites and mix well. Mix in the peanut butter and vanilla. In a separate bowl, combine flour, baking soda and salt. Add the flour mixture to the butter mixture and mix well. Stir in chopped butterfingers.
3. Shape into 1 1/2-inch balls and place on a baking sheet. Bake for 10-12 minutes, or until cookies just start to turn brown. Let sit on cookie sheet for a few minutes before transferring to a wire rack. Cool completely. What I Did
It was fun to get out the mighty chocolate knife again. And Scott was sure to help me clear up the bigger pieces (i.e. he ate them).
These smelled very good while they were baking. Scott had to test a few right out of the oven, of course. I don’t think they were supposed to turn out as flat as they did, however. I would like to see if this one can be improved with a little tweaking.
I could see how these could be really good with vanilla ice cream…yum!
Until Next Time,
Peace, Love and Cupcakes